Father's Day
Cascadia Restaurant
2328 First Ave
Seattle, WA 98121
(206) 448-8884
Spiced Copper River Salmon and Lobster-Mashed Potatoes with Garlic Chive Purée
Chef Kerry Sear of Cascadia Restaurant – Seattle, WA
Adapted by StarChefs

Yield: 4 Servings

Ingredients: Spiced Copper River Salmon and Lobster-Mashed Potatoes with Garlic Chive Purée On StarChefs

    Lobster-mashed potatoes:
  • 1 pound Yukon gold potatoes, peeled and roughly chopped
  • 3 ounces heavy cream
  • 3 ounces unsalted butter
  • Lemon salt
  • 4 ounces cooked lobster meat, diced
  • 4 ounces lobster oil*
*Lobster oil can be prepared by boiling and simmering lobster shells in grape seed oil. Cool and strain.
    Garlic-chive puree:
  • 2 ounces peeled garlic cloves
  • ½ ounce chives, roughly chopped
  • ½ teaspoon fennel seeds
  • ½ teaspoon 5 peppercorn mix
  • ½ teaspoon curry powder
  • 1 teaspoon brown sugar
  • Pinch sea salt
  • ¼ teaspoon allspice
  • ¼ teaspoon garlic powder
  • 4 (6-ounce) Copper River salmon fillets
  • ¼ cup grape seed oil

For mashed potatoes:
In a large pot, boil potatoes in salted water until soft. Strain and press through a potato ricer. Add cream and 2/3 of butter. Season with salt. Warm lobster meat in remaining butter. Combine with mashed potatoes. Fold in 2 ounces of lobster oil.

For garlic-chive puree:
Blanch garlic and chives in boiling water for about 1 minute. Puree in blender. Reserve for service.

For salmon:
Place dry spices on a baking sheet and toast under broiler for approximately 1 minute. Allow spices to cool and then grind in a spice grinder. Coat top of salmon with ground spice mixture. Heat a large skillet with grape seed oil and add salmon, spice side down. Sear for approximately 1 minute and turn over. Cook for 1 more
minute. Remove salmon from pan and keep warm.

To serve:
Place mashed potatoes on warm plates. Top with salmon. Drizzle remaining lobster oil and garlic chive purée on plate.

Wine Pairing:
A full-bodied Pinot Gris such as the Chalk Hill Estate 2001 Pinot Gris



 Published: June 2004